Soaked Sourdough Pizza Crust Food

SOURDOUGH PIZZA CRUST

Steps:

• Gather the ingredients.
• Thoroughly combine the flour, water, starter, salt, and the oil in a medium bowl (preferably a glass bowl that will allow peeking to check on the fermentation activity). The dough will look rough and shaggy and feel soft and sticky.
• Cover the bowl with a damp towel or plastic bag and rest for 20 minutes at room temperature.
• Moisten your hand with a little water, scoop your hand underneath the dough, and gently grasp one side of the lump. Lightly stretch the dough in your hand away from the main mass, then fold it over. Repeat this motion on different sides of the dough three or four more times. Don't overwork it, as the goal is to keep as much air in it as possible.
• Flip the whole mass of dough such that the seams of your folds face down against the bottom of the bowl. You should notice that the shaggy dough becomes considerably smoother. If the dough still looks as shaggy as before, fold the dough again.
• Rest the dough for another 20 minutes, then stretch and fold again as you did the first time.
• Cover once more and ferment at room temperature for at least 4 hours. Your dough will probably not rise significantly, but you should see bubbles forming on the surface and underneath. If you do not see bubbles, give the dough more time to ferment until you do.
• After 4 hours of fermentation, lightly flour a work surface. Invert the bowl above the floured area and wait for the dough to release itself from the bowl. Divide the dough in half.
• Using the same stretch and fold technique (minus the wet hands), shape the pieces into rounds.
• Lightly coat the inside of 2 round 1-pint storage containers (preferably with lids) with the olive oil. Place a dough ball seam-side down into each one. Cover with lids or plastic wrap and refrigerate for at least 24 hours before using. Dough that is kept in the refrigerator for longer will continue to develop flavor and has a shelf life of a week.
• To make the pizza, remove the dough from the refrigerator and place it on a well-floured surface. Coat the dough lightly all over with flour as well. With your hands, gently flatten and stretch the dough into a thin circle about 10 to 12 inches in diameter. Don't overpress it, as keeping as much air in is what will give the dough a delicious and chewy texture.
• Add sauce and toppings as desired and bake according to your preferred method , or simply bake in a 450 F to 500 F oven for 6 to 8 minutes, or until crispy. Serve immediately.

SOURDOUGH PIZZA

Steps:

• Make a batch of our white sourdough, following the recipe to the end of step 10. When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp teatowel, in the fridge for at least 4 hrs, and up to 18 hrs - the longer you leave the dough, the more sour it will taste.
• Meanwhile, make the tomato sauce. Drain some of the juice from the plummed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.
• To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then working quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.
• Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough.

CHEWY SOURDOUGH PIZZA CRUST

Steps:

• Put all ingredients except cornmeal in bread machine pan in the order recommended by manufacturer.
• Select dough cycle and start.
• Divide the dough into 4 equal portions and form into balls.
• With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.
• Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.
• Proof, covered, for about 45 minutes at 85 degrees F.
• Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.
• Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).
• Bake for 20 to 25 minutes, or until crust is brown.
• Remove from oven with bakers peel.
• NOTE: It takes practice to transfer the pizza to the stone.
• As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.

SOURDOUGH PIZZA CRUST

Steps:

• Preheat oven to 500°F.
• Mix starter, 1 tbsp olive oil, salt, and flour together in a mixing bowl until it blends and forms a ball (add more or less flour to adjust consistency; if you get it too dry just add a little more starter).
• Allow dough to rest for about 30 minutes (don't look for it to rise, just to get the dough where it is easier to roll).
• Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan, turning the dough as you roll (if you want a more even circle).
• Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes, then remove from oven.
• Before topping your pizza with any sauce, cheese, or toppings, brush the top of the crust all over with remaining olive oil (as needed), using a pastry brush (this helps keep soggy moisture out of the crust as it bakes).
• Top as desired and cook until browned and cheese is melted.
• If you use certain vegetables as a topping (onions are the first thing that comes to mind) you might want to cook those about halfway before topping the pizza with them (or they will be too crunchy).

SOURDOUGH PIZZA CRUST

Steps:

• Blend together the dry ingredients in mixing bowl.
• Pour in sourdough starter and olive oil and start machine; adding additional water and flour as needed.
• Knead for approximately 6-8 minutes until dough is smooth and elastic.
• Remove from bowl and form into 1 ball if baking pizza or 2 balls if grilling.
• Place dough in bowl(s) that have been sprayed with non-stick, turning once to coat the top.
• Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
• DO NOT PUNCH DOWN DOUGH.
• Dredge hands in flour and remove dough.
• Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches.
• Lay dough flat on lightly floured pizza peel (or inverted cookie sheet) and continue to work edges with fingers and stretching into a 14-inch round (or two smaller circles).
• Assemble and bake the pizza according to your favorite recipe.
• Suggestions:.
• Pizza Margherita Recipe #236789.
• Caramelized Onion and Gorgonzola Pizza Recipe #244305.
• Pizza/Pasta Sauce Recipe #227656.
• Grilled PIzza Recipe #322248.

INCREDIBLE SOURDOUGH PIZZA CRUST

Steps:

• Sprinkle yeast into warm water and sugar.
• Stir and let stand until it because foamy.
• Mix in Oil, sourdough starter,salt and one half of the flour.
• Gradually add enough of the remaining flour to make a dough.
• Turn dough onto smooth, lightly floured surface.
• Knead until smooth and elastic.
• Put in lightly oiled bowl, turning to coat all sides, cover with a cloth and let rise until doubled. This will take about an hour.
• Punch down and shape into two pizza crusts.
• Preheat oven to 400 degrees.
• Sprinkle pizza pan or baking stone with Corn meal before placing the crust on it.
• Prebake crust for 10 minutes.
• Remove from Oven.
• Brush crusts with olive oil and spread with tomato sauce, then top with toppings of your choice.
• Sprinkle with grated mozzarella cheese and parmesan cheese, if desired.
• Bake for 25-30 minutes at 425 degrees. Might take longer depending how thick your toppings are.
• Prep time includes rising time.
• 8-10 servings per pizza crust depending on size of slices.